Ingredients

Method

Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the Mr Hugh’s Basil Infused rapeseed oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and spinach, cooking for a further 5 mins. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.